Mixed Berry Buckle

Mixed Berry Buckle | www.floatingkitchen.net
  • Mixed Berry Buckle
Posted on August 27, 2015

Here I am with another summery recipe. Because it’s STILL summer! Which I can tell because I know how to read a calendar. AND because it’s about 90 billion degrees outside.

I’m currently enjoying the last days of summer up in Maine. Which basically translates to taking boat rides, strolling down cobblestone walkways in quaint little coastal towns and eating A LOT of good local food. It’s been a lobster and blueberry bonanza! It’s not a bad way to close out the season, if I do say so myself.

This time of year the farmers markets are just bursting at the seams with raspberries and blackberries. So I knew I wanted to use them both for one last celebration of summer baking. Also, I typically buy fresh berries in amounts that far exceed what a single person can reasonably consume on their own. So into this Mixed Berry Buckle they went.


I must confess that I have no idea if buckles are supposed to be a breakfast food or a dessert. My guess is that they could go either way. They are certainly cake-like. But not overly sweet. But whatever time of day you decide enjoy a square (or three!) of this Mixed Berry Buckle, with it’s moist crumb, juicy berries and streusel topping for great texture, I guarantee you’ll be more than satisfied.



Recipe adapted from King Arthur Flour

Mixed Berry Buckle

Serves 12-16

Mixed Berry Buckle


  • For the Cake
  • 1/4 cup (4 tablespoons) unsalted butter, softened at room temperature
  • 1 large egg
  • 3/4 cups sugar
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup milk
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries

  • For the Streusel Topping
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 1/2 cup (8 tablespoons) unsalted butter, cut into small pieces


  1. Pre-heat your oven to 375 degrees. Grease and 8- or 9-inch square baking pan with non-stick cooking spray and set aside.
  2. Make the cake batter. In the bowl of your stand mixer with the paddle attachment, cream together the butter, egg, sugar and vanilla extract. Add 1 cup of the flour, the baking powder and the salt. Beat on low, slowing adding in about half of the milk. Then add the remaining flour and milk, beating until just combined and no more white streaks remain. Gently fold in the raspberries and blackberries by hand, taking care not to crush them too much (it’s inevitable that some will get crushed). Spread the cake batter into your prepared pan and set aside.
  3. Make the topping. In a medium bowl combine the flour, brown sugar, cinnamon and salt. Add the butter and rub it into the dry ingredients by squeezing it through your fingers until the mixture is crumbly. Sprinkle the topping evenly over the cake batter in your prepared pan. Transfer to your pre-heated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and set the pan on a wire rack to cool. Cool completely before slicing and serving.
  4. Leftovers can be stored in an airtight container at room temperature for 1-2 days.


  • Liz, I love it! I can still count on you to be posting a summer recipe in the summer! 🙂 love this mixed berry buckle!! and hey, I say eat them for both breakfast and dessert!


    • Ok, we’ll do breakfast and dessert then! Hooray!

  • I prefer to count the summer up to September, 22. That’s much better than September, 1, right? And with these gorgeous berry cakes, there’s no way It’s going to finish soon! Plus, if necessary, I would be eating these cakes (and probably suffering) every day, to prolong the summer. Yup, send them to me. I’m ready to suffer! Ha-ha, well done, Liz!


    • Thanks, Ben. And I agree – summer definitely doesn’t have to end on September 1!

  • Breakfast? Dessert? It’s all the same really Liz! It’s all going in my belly, so it really doesn’t matter what time! I would say the sooner the better with this gorgeous, yummy buckle though!! Thanks for sharing!


    • Thanks, Mary Ann! I like how you think!

  • Buckles can 100% go both ways. I’d take a giant slice of this right this very moment for breakfast with a giant latte — instead I’ll eat oatmeal. Wha wha.


    • Oh well, I’ll send you some of this buckle for tomorrow then! 🙂

  • So glad you are having a great time in Maine! I am super jealous! A lobster and blueberry bonanza sounds awesome! Thanks for soothing my jealousy by making this Buckle! This looks seriously DELICIOUS! I am going to eat this for breakfast AND dessert, because no way am I going to limit my belly to one or the other. #NeedsBoth. Pinned! Cheers and keep livin’ it up in Maine!


    • You are a girl after my own heart, Cheyanne! 🙂

  • I’ve never made buckle and yours looks fabulous- pinning!


    • Thanks, Medha!

  • Reallllly jealous of your Maine trip, it looks gorgeous! Buckles mean berries and sweet dough to me, so I’m all over this business, gimmie a whole pan!


    • One pan coming right up!

  • I’ve never been to Maine but it sounds so chill and wonderful. Lobster… Berries… I’ve also never heard of a Buckle before (so much I’m clueless about) but this looks like the perfect summertime dinner dish to me!!


    • Yeah, I think everyone is in agreement that we should just eat buckles all day, every day. I hope you get up to Maine someday soon. It’s an awesome place!

  • I have been living so vicariously thru your instragram photos. You’re having a great end of summer adventure! This buckle is so pretty! I bet it tastes even better : )


    • Thanks, Natalie! It’s really has been a great adventure!

  • It’s 90 billion degrees here, too, and I just went to the farmer’s market and dropped $30 just on stone fruit and berries! They’re so good right now. This buckle would be a great use of my raspberries and blackberries — it looks wonderful!


    • Yeah, I always get excited about produce and over buy! 🙂

  • Oh dear, melting, yes… me too. We’re actually supposed to get rain this weekend… but I think i’ve forgotten what it looks like!

    Ya Hooo for Summertime trips, enjoying local food is the beeest!! Keep those Summertime recipes comin, Liz! I’ll take this for breakfast and dessert… packed with all those luscious berries, why not? And I love that it has a streusel, which makes everything better!


    • You are a women after my own heart, Traci!

  • Yes! Bring on the berries until summer is officially over! This buckle looks gorgeous, Liz! I just want to dive right into this!


    • Thanks, Gayle! Dive away! 🙂

  • I love the name buckle. It just screams comfort food 🙂 Loving all the summer berries in yours. Perfect for hanging on to summer a bit longer!


    • We gotta make it last as long as possible! Thanks, Jennifer!

  • This looks amazing!!!


    • Awww…thanks, Amanda!

  • Gorgeous, gorgeous buckle. And those berries! Omg it certainly still is summer and I’m glad you’re enjoying it! Maine has my heart; enjoy!


    • It has my heart too! Thanks, Allie!

  • This is absolutely beautiful!


    • Thanks, Jocelyn!

  • Love the fresh berries and all the gorgeous colors that they add!


    • Thanks, Katalina!

  • I’ve never actually had a “buckle” before, but all those berries are totally calling my name! I’ll hold on to summer as long as possible! Pinned!


    • Thanks, girl! I hope you try out your first buckle!

  • My feeling is this buckle is appropriate a all day long! Hooray for summer!!


    • All day long indeed! I like how you think!

  • I always seem to end up getting more berries than we can eat fresh! This buckle looks like the perfect way to put them to good use!


    • Thanks, Jessica! Let me know if you try it out!

  • Yum!


    • You said it!

  • This looks sooo yummy! Thanks for the share!
    – Regine


    • Thanks, Regine!

Leave a Reply

Your email address will not be published. Required fields are marked *

Trackback URL for this post

Favorite Apple Recipes


  • 2016 (65)
  • 2015 (123)
  • 2014 (137)
  • 2013 (92)

Tweet Tweet